Bánh tét lá cẩm (Sticky rice colored by magenta leaf)

Bánh tét is an indispensable folk food on holidays and Tết holidays of the Southern people. In Cần Thơ, Bánh tét is special due to a beautiful color of magenta leaves and has a rich and delicious salted duck yolk. All of these make bánh tét typical of Cần Thơ City.

* Bánh Tét Chín Cẩm: 14 Phan Đình Phùng Street, Ninh Kiều District

* Bánh Tét Tư Đẹp: 102 Hai Bà Trưng, Ninh Kiều District

Bánh xèo (rice pancake folded in half)

The paste has a fatty, aromatic flavor of coconut juice, and it is skillfully spread a thin crunchy layer on the hot skillet. It is filled with chopped duck meat or pork, shrimp, a jar of young coconut root, bean sprouts, green beans ... This specialty of Cần Thơ is served with nearly 20 kinds of vegetables such as broccoli, young mango leaves, coastal premna, lettuce, herbs, etc. dipped in sweet and sour fish sauce.

- Hồ Sen Pancake: Hồ Sen Coffee, behind Cần Thơ City People's Committee.

- Tân Định Pancake: at the foot of Ninh Kiều Bridge, Lê Lợi Street, Ninh Kiều District

- Bảy Tới Pancake: 45 Hoàng Quốc Việt Street

Bánh cống (Fried Prawn Cake)

This dish is rustic and delicate made from rice flour, green beans, prawn served with raw vegetables, and sweet and sour fish sauce. Visitors often cannot miss this famous specialty of  Cần Thơ. One of the most popular addresses for visitors to enjoy it is Bánh cống Cô Út - 86/38 Lý Tự Trọng Street, Ninh Kiều District.

Ốc nướng tiêu (Grilled snail with pepper)

Meticulously processed, this dish has a unique delicious taste that can be found only in Cần Thơ. Quickly boiled with lime leaves, lemongrass, the nails are added with spices made from fish sauce, minced garlic, ground pepper. Then they are grilled on the charcoal stove until almost all of their inside water vaporates. Popular places for visitors to enjoy this dish are Hoa Sứ Restaurant, Cây Bưởi Restaurant, Mỹ Khánh Tourist Village, Trần Phú Night Market ...

Grilled snakehead fish

Farmers in the South has created this rustic and simple dish from their daily life. Working in the field, if they happen to catch some snakehead fish, they use bamboo to skewer the fish, grill them on burning straw until they are ready to enjoy on the spot. This preparation makes the fish both delicious and purely sweet from the inside despite adding no spices. Nowadays, grilled snakehead fish has become popular and is served in most restaurants and eateries in the South, especially in Cần Thơ such as An Cá Lóc, Mỹ Khánh Tourist Village, Ông Đề Tourist Site, Xẻo Nhum Tourist Site ...

Nem nướng (grilled fermented pork rolls)

It is made from fresh pork, whipped, rounded, threaded on bamboo sticks, grilled until it becomes brown and fragrant. It should be served hot with fine rice noodles, raw vegetables, rice paper and dipped in soy sauce or garlic chili fish sauce.

- Nem nướng Thanh Vân: No. 17 Hòa Bình Avenue, Ninh Kiều District

- Nem nướng Cô Thu: 84/2 Highway 1, Lê Bình Ward, Cái Răng District

Lẩu mắm (fermented fish hotpot)

It is a folk dish derived from the process of selecting the culinary quintessence of the three ethnic groups of Vietnamese, Chinese, and Khmer in the southwestern region. Cần Thơ people process hot pot fish sauce quite meticulously with a variety of ingredients such as fish, shrimp, squid, snail, beef. All are mixed with the broth made from fermented fish to create a mouth-watering dish. Especially, this dish is served with more than 20 kinds of rural vegetables such as water lily, squash flowers, spinach, morning glory, banana flowers, broccoli, mushrooms, eggplant, bittermelon, and so on.

* Lẩu mắm Dạ Lý: 89, 3/2 Street, Ninh Kiều District

* Lẩu mắm Dạ Lý: 162 Trần Ngọc Quế Street, Ninh Kiều District

Lẩu vịt nấu chao (Duck cooked with fermented bean curds)

The ingredients for this dish include duck meat, bean curds, mushrooms, coconut milk, taro, and some other ingredients. Duck is prepared, cut into small pieces, marinated with bean curds, ginger and spices. Then, fry the garlic until it turns brown, add the marinated meat, and stir-fry until the duck meat becomes tense. Add coconut milk. Deep fry taro until it becomes fragrant and tasty. When the duck meat is tender, put the taro and mushrooms in the duck pot and cook all of them well. This dish is usually served with vermicelli, noodles, or rice noodles. It can be served with various vegetables, but the most common ones are water spinach, and broccoli. It becomes more delicious and attractive when it is dipped in a sauce made from bean curds, sugar, a little lemon juice, and chili satay.

* Thành Giao Restaurant: 1/8 Lý Tự Trọng Street, Ninh Kiều District

* Kim Liên Restaurant: Alley 1 Lý Tự Trọng Street, Ninh Kiều District